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Fresh Italian bread, loaded up with cold-cuts, toasted and then dressed with a vinaigrette salad has no match at the BBQ Pit. See the full recipe on our YT channel.

16 Comments

  1. I did the same not to long ago, though I oiled my bread and toasted it face down before doing layers and indirect heat to warm each one.

  2. We do this at Jersey mikes. But we toast the bread on the grill along with the Provo and meats. It brings the oils out of the salami and pepperoni 🙌

  3. You need to use real sub salad made with olive oil, oregano, lettuce, and other Italian spices. It's so much better than a mayo base.

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